The last week I wrote how we are just expecting our baby. Well, a week has passed and we are still at the same stage. When the two boys were born they came out in a matter of days, but now the waiting period seems to be like endless. The baby girl already shows her character even before being born. I don’t know how this result in the near future, but we will understand very soon.
The kids are playing around and it’s time for the Saturday morning coffee. Kenya… I haven’t ordered a coffee from this African gem in quite some time now. I even cannot remember the last time I had a Kenyan coffee, so I was pretty excited about this particular coffee, although I had ordered it in the past. Every coffee lover has a special connection with Kenya and I’m absolutely sure about that. Once you have some fine beans from this country, you will always want to come back for more.
Coffee comes from Othaya Society farmers. As we know, there aren’t a lot of farms that produce, process and dry their own coffee. Most often, various farmers gather and process their coffee in organizations that process and dry the coffee beans together. Overall, coffee beans from kenya have a very distinctive fruitful flavor and they are definitely among the world’s best and finest ones.
These beans are marked as AA grade, which means that they are relatively bigger. In comparison with some Honduras beans, you can see that there is some difference, but it’s not that substantial. Yet, the Kenyan beans are a bit bigger, although those one from Honduras aren’t small either.
Kenyan beans on the right.
Saturday is always a day for V60 morning. Sometimes, in the weekdays, I may skip the filter coffee, because I need a bit more time to brew it, but usually our weekends start with a fine and delicate filter brew. Lately I tend to brew this type of coffee with a bit cooler water. I am aiming at about 85-88 degrees Celsius, which will most likely eliminate any possible harshness in the cup. As a friend here suggested in one of my latest posts, when the water boils I leave it about 4-5 minutes before I start pouring the water over. I measured the temperature in the pot and this exact time interval seems to work best, aiming the 85-88 target.
3 minutes later and I’m ready to enjoy the fruitful flavor, which reminds of green apples and grapes. The overall Kenyan flavor is very specific. Maybe this is due to the climate and the typical Kenyan coffee varieties, but it’s really distinguishable.
Enjoying the coffee is a lot more pleasant when the surroundings are colorful. All these flowers came home for the International women’ day which was three days ago. This may be a good opportunity to salute all ladies in hive, or at least who see my post today. The world would definitely be a lot more boring and dull without you. Be happy and prosperous!
I think that I’m done for today. See you soon. Wish you a pleasant weekend full of bright emotions!
Bye!
